The idea to cook our shredded pork on the stove, to create crispy edges, came from our friend Michael. His husband, Doug and he have been stopping by, almost weekly for dinner. It has been such fun, and we seem learn something new about food each time they come for a visit. Michael’s family is cuban, and he said that one of his favorite meals is when they take shredded pork and place it in a pan, with oil and fry it up a bit to get the edges crispy. This got our wheels turning, and we decided to give it a go and it was AMAZING! The texture and taste that it adds is beyond yummy. We just might not want to have our pulled pork sandwiches any other way. Thank you Michael!

Ingredients for pulled pork:

  • 1 lb. pork tenderloin
  • 1 shallot (finely diced)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 C. beef broth
  • 4 Tb. BBQ sauce (after pork is cooked)
  • 2 buns
  • 2 tsp. olive oil

Ingredients for coleslaw:

  • 2 C. pre-shredded coleslaw veggie mix
  • 1 Tb. mayo
  • 1 Tb. greek yogurt
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. sriracha

Making the pulled pork

In a crock pot, add in your pork tenderloin, spices, and beef broth. Cover and cook on low for 6-7 hours.

Remove the pork from the crock pot. Use two forks to shred the meat. In a large skillet, over medium-high heat, add in your olive oil. Once the oil is hot, add in your shredded pork. Allow for the pork too cook for 3-4 minutes to get crispy and brown. Flip and cook on the other side.

Remove from the heat, place on top of your favorite toasted bun. Drizzle over your favorite BBQ sauce and chow down!

Making the coleslaw

This recipe take less than 3 minutes to put together. In a mixing bowl, add in your pre-shredded coleslaw veggies. Add in your mayo, greek yogurt, salt, pepper, and sriracha. Mix together and serve on the side. It is seriously that easy, thanks to some pre-chopping help from the grocery. No shame here :).